Scallops on Butternut Squash Risotto with Bacon | California Olive Ranch

Ingredients

• ½ butternut squash
• 6 cups chicken broth
• 1 medium onion, chopped
• 2 Tbsp. California Olive Ranch extra virgin olive oil
• 1 ½ cups arborio rice
• 1 tsp. garlic, minced
• 5 strips bacon, diced ¼ inch
• 5 Tbsp. Parmigiano-Reggiano cheese, grated
• 1 ½ tsp. fresh sage, chopped
• To taste, salt and black pepper
• 3 Tbsp. California Olive Ranch extra virgin olive oil
• 12 large diver scallops, clean and dry in paper towel
• Mix all ingredients together, reserve until ready to use
• 2 Tbsp. sugar
• 1 tsp. chile powder
• 1 tsp. black pepper
• ½ tsp. cumin
• ½ tsp. coriander, ground
• ½ tsp. paprika
• ¼ tsp. cinnamon
• Salt & pepper to taste
• 3 cups savoy spinach
• 1 tsp. shallots, chopped fine
• 1 tsp. lemon zest, grated
• 1 tsp. orange zest, grated
• 2 Tbsp. chervil leaves
• To taste, California Olive Ranch extra virgin olive oil